Across
- 2. beaten egg used to coat food before cooking
- 3. small food parcels wrapped in rice paper and deep fried
- 5. adding salt and pepper or herbs to taste
- 9. thin strips of fish that have been crumbed or battered and then deep fried
- 10. firm or hard and easy to break off
- 11. a dish consisting of cheese between meat schnitzel which is then crumbed and fried
Down
- 1. Japanese style lightly battered or fried
- 2. a piece of boneless meat that has been flattened with a rolling pin
- 4. preparing fish by dragging fillets through flour before cooking
- 6. the temperature at which fat or oil will catch fire
- 7. small deposits of fat distributed amongst the meat
- 8. the cavity or orifice of a chicken